Chimichurri

chimichurri

For the longest time I wasn’t a massive fan of steak but as far as I can tell it was due to a childhood of eating blackened steak cooked way past well done (the treatment that Australians seem to give everything that they put on the BBQ). In response to this depraved childhood I now take my steak rare, although I am a chronic over-cooker as befits my Australian heritage.

Chimichurri is my new steak sauce of choice, it’s rich but still super fresh and has garlic for days. This recipe will serve around 4 people but go ahead and double it because the more of this you can slather on your meat the better. Use it as a versatile sauce for any grilled meats and chuck it on your salad as a dressing while you’re at it. It’s even great as a dip, I know that we couldn’t stop scooping it up with fresh bread. I’ve also got plans for using it on a steak sandwich, seriously, chimichurri can do anything.

Adapted from Chimichurri over at David Lebovitz.

1 large red chilli

2 tbsp red wine vinegar

1 tsp dried oregano (or 2 tsp fresh oregano)

1/2 – 3/4 tsp sea salt

4 cloves garlic

1 1/2 cups flat-leaf parsley

1/4 – 1/2 cup extra virgin olive oil

1-2 tsp lemon juice

Place all of the ingredients in a food processor and pulse until finely chopped (start with 1/4 cup olive oil and add more in between pulses).

Alternatively, chop everything finely then combine in a small bowl.

Allow to sit at room temperature for 30 minutes, taste and adjust seasonings as desired.

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